Saturday, September 15, 2012

Apple Bourbon Bundt Cake

A last minute search came up with an Apple Bourbon Bundt Cake by Melissa Clark published by The New York Times in 2011. I wished to change things around a tad from my favorite apple cake I bake every year. For 5773 I upped the stakes and went all boozy and I like it!

The original cake is more of a spice cake with candied ginger, nutmeg and a hefty dose of cinnamon and vanilla extract. I adjusted it to my sensibilities and it came out great. I think either way it is a spectacular cake and I am so happy I came across this version to change around the Rosh HaShana antics.

I did not grate the apples and was tempted to preheat the oven at my comfort zone to 350F. I was worried I wouldn't get that puff effect of the cake rise at 325F, but the batter was different from my apple chiffon cake so I just went on a limb being curious of the results. The cake as you can tell does not suffer from lack of height. I could not resist it and dug into the apple bourbon cake and it is absolutely divine.

Wishing all of you a healthy 5773, as I said on social media, all the rest then will fall into place! Love you all and can't wait to kick start the new year with our continued friendship and support.

Note for the kosher crowd: Substitute butter with margarine and use soy based yogurt instead of the sour cream. You can also bake the cake as is and have a slice for breakfast or along with your afternoon tea.

Apple Bourbon Bundt Cake10 to 12 servingsAdapted from A New York Times recipe

Heat the oven to 325 degrees. Grease and flour a bundt pan. Dust excess flour off the pan by flipping it up side down and tapping the bottom.
In the bowl of an electric mixer fitted with the
paddle attachment, beat together the 1 1/2cups sugar and butter on
medium-high speed, until light and fluffy, about 5 minutes. Beat in the
eggs, 1 at a time, until incorporated.
In a separate bowl, whisk together the flour with the baking powder, baking soda, cinnamon and salt. In
a separate bowl, whisk together the sour cream and vanilla. Pour in the
2 tablespoons of bourbon and whisk until
smooth. Stir in zest.
With the mixer on medium speed, add the dry mixture
and sour cream mixture to the wet mixture in three additions,
alternating between the two. Add a 1/4 cup sugar to apples, mix and fold the apples into the batter.
Scrape the batter into the prepared pan. Bake until the cake is golden
brown and a skewer inserted into the cake comes out dry, about 1 hour.
While the cake cools in the bundt pan make the bourbon syrup. Combine the 1/2 cup
granulated sugar and 1/2 cup bourbon in a small saucepan. Over low heat,
gently stir until the sugar dissolves. Stir in the lemon juice and take
off the heat.
While the cake cools, make 15-20 holes on top with a skewer and pour half the bourbon-syrup on the still-warm
cake. When the cake is fully cool run a knife around the edges of the pan, flip it and pour the rest of the bourbon syrup on the top side and serve.

What a lovely recipe, especially with the addition of bourbon! :-) Okay, I should know this....but what is 5773? I love reading all the apple recipes, Fall recipes make me so happy! Looks gorgeous, Hugs, Terra

TY Terra & Good question. It's the Jewish New Year (Rosh HaShana in Hebrew)5773. Just like we are now in 2012 in the Gregorian calendar. :) & I know, right?! LOVE all the apple recipes. Apple & honey are symbolic to The Jewish New Year, for a sweet and happy new year! :)

Gorgeous cake and photos Shulie! Funny, I was eyeballing some bundt pans the other day when I was planning out my daughter's birthday cake. In the end, I went with a sheet cake, but I'm thinking a gluten-free version of this cake is definitely in order soon!

I hope you had a beautiful holiday, Shulie. Gorgeous cake and love the bourbon glaze and the really pretty yellow tube pan. This is the season where I could bake a cake like this every day (and sample a little;)

Boozie is always better, Liz. I've actually had a hankering for a rum based apple cake but now that I've seen and almost "smelled" this Apple Bourbon Bundt Cake of yours, I just may need to buy me some Bourbon!